proportion of 3/4 pint to each
tablespoonful of Coffee, and the pot put on the fire; the instant
it boils, take the pot off, uncover it, and let it stand a minute
or two; then cover it again, put it back on the fire, and let it
boil up again. Take it from the fire and let it stand for five
minutes to settle. It is then ready to pour out.

This work recommended as among the latest and best devices for coffee
making, all those manufactured or sold in this country by Adams & Son;
the English coffee biggin; General Hutchinson's coffee pot and urn,
combining De Belloy's and Rumford's ideas; Le Brun's Cafetiere for
making coffee by distillation and by steam pressure, passing it directly
into the cup; a Vienna coffee-making machine, and a Russian coffee
reversible pot called the Potsdam.

Among two score of coffee recipes for making various kinds of extracts,
ices, candies, cakes, etc., flavored with coffee, there is a curious one
for coffee beer, the invention of Frenchman named Pluehart. "The
ingredients and quantities in a thousand parts are--Strong coffee 300;
rum 300; syrup thickened with gum senegal 65; alcoholic extract of
orange peel 10; and water 325."

"It does not appear to have reached any important degree of popularity",
adds the editor.

In 1861, Godey's _Lady's Book and Magazine_ noted with approval the
growing custom of hotel and restaurant guests to order coffee instead of
wines or spirits with their dinners. On the subject of "How to make a
cup of coffee" it had this to say:

Which is the best way of making coffee? In this particular notions
differ. For example, the Turks do not trouble themselves to take
off the bitterness by sugar, nor do they seek to disguise the
flavor by milk, as is our custom. But they add to each dish a drop
of the essence of amber, or put a couple of cloves in it, during
the process of preparation. Such flavoring would not, we opine,
agree with western tastes. If a cup of the very best coffee,
prepared in the highest perfection and boiling hot, be placed on a
table in the middle of a room and suffered to cool, it will, in
cooling, fill the room with its fragrance: but becoming cold, it
will lose much of its flavor. Being again heated, its taste and
flavor will be still further impaired, and heated a third time, it
will be found vapid and nauseous. The aroma diffused through the
room pr